Ham and Egg Salad Finger Sandwiches

• eggs, hard-boiled, peeled, and chopped↗12

  12

• tablespoons mayonnaise↗6 tablespoon

  6

• tablespoons sweet pickle relish↗2 tablespoon

  2

• tablespoon Dijon mustard↗1 tablespoon

  1

• teaspoons minced fresh dill2 teaspoon

  2

• slices sourdough bread↗10

  10

• lb thinly sliced rosemary and sun-dried tomato deli ham1 lb

  1

• fresh dill, garnish↗

Step-by-step instructions

1. 1

   In medium bowl, combine chopped eggs, mayonnaise, relish, Dijon mustard, and dill.

2. 2

   Cover and chill for at least 1 hour or up to 2 days.

3. 3

   Remove crusts from bread.

4. 4

   Cut each slice of bread into 2 triangles.

5. 5

   Spread egg salad over bread triangles.

6. 6

   Top with ham.

7. 7

   Garnish with fresh dill.

8. 8

   Serve immediately.